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Home My WebLink AboutPizza Factory - Routine - Food Est - Inspection - 535 CHICKERING ROAD 4/10/2021 R-10 I20it,ket.ron Sire4i'""I1r�ht FOOD ESTABLISHMENT INSPECTION REPORT wonhAndmar h9AIt180, Inspection Number Date Time In/Out Inspection Type Client Type Inspector Pizza Factory F9968 4/10/21 9:29 AM Routine Retail M.Baldwin 535 Chickering Road 10:00 AM North Andover, MA 01845 Permit Number Risk Variance Priority Pf Core Repeat Violation Summary: 1 0 1 IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlited in Yellow Supervision IN OUT NA NO COS I Protection from Contamination(Coned) IN OUT NA NO COE 1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected V 2. Certified Food Protection Manager J 16.Food-contact surfaces;cleaned&sanitized J Employee Health IN OUT NA No COS 17.Proper disposition of returned,previously served, J 3. Management,food employee and conditional employee knowledge,responsibilities and reporting J Time/Temperature Control for Safety IN OUT NA NO CO: 4. Proper use of restriction and exclusion J 18.Proper cooking time&temperatures 5. Procedures for responding to vomiting and diarrheal events J 19.Proper reheating procedures for hot holding Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature ./ 6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures 7. No discharge from eyes,nose,and mouth J 22.Proper cold holding temperatures Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition J 8. Hands clean&properly washed J 24.Time as a Public Health Control;procedures&records J 9. No bare hand contact with RTE food or a pre-approved J Consumer Advisory IN OUT NA NO CO: 10.Adequate handwashing sinks supplied and accessible J 25.Consumer advisory provided for raw/undercooked food I/ Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO: 11.Food obtained from approved source J 26.Pasteurized foods used;prohibited foods not offered J 12.Food received at proper temperature V Food/Color Additives and Toxic Substances IN OUT NA NO Cos 13.Food in good condition,safe&unadulterated J 27.Food additives:approved&properly used 14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used J Conformance with Approved Procedures IN OUT NA NO COE 29.Com liance with variance/s variance/specialized rocess/HACCP I I Highlighted in Yellow p p p V .......................Re.Peat..V..°.�.at..°.n.S...H........................................................................................... ... Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COE 30.Pasteurized eggs used where required ./ 43.In-use utensils:properly stored 31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled 32.Variance obtained for specialized processing methods J 45.Single-use/single-service articles:properly stored&used Food Temperature Control IN OUT NA NO COS 46.Gloves used properly 33.Proper cooling methods used;adequate equip.for temp. J Utensils, Equipment and Vending IN OUT NA NO COS 47.All contact surfaces cleanable,properly designed, 1 34.Plant food properly cooked for hot holding 35. Approved thawing methods used 48. Warewashinq facilities:installed,maintained&used;test 49. Non-food contact surfaces clean 36. Thermometers provided&accurate Physical Facilities IN OUT NA NO COS Food Identification IN OUT NA NO COS 50.Hot&cold water available;adequate pressure 37.Food properly labeled;original container 51.Plumbing installed;proper backflow devices Prevention of Food Contamination IN OUT NA NO COS 52.Sewage&waste water properly disposed 38.Insects,rodents&animals not present 53.Toilet facilities:properly constructed,supplied,&cleaned 39.Contamination prevented in prep,storage&display 54.Garbage&refuse properly disposed;facilities maintained 40.Personal cleanliness 55.Physical facilities installed,maintained&clean 1 J 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables J �2 L - - Follow Up Required: Y Follow Up Date: M.Baldwin Veronica -Expires Certificate#: R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 2 Pizza Factory Inspection Number Date Time In/Out Inspector 535 Chickering Road F9968 4/10/21 9:29 AM M.Baldwin North Andover, MA 01845 10:00 AM • ' • • • • • Repeat Violations Highlighted in Yellow 98 - - Signage clearly posted -good- rs,n,iP,i� irrq,i,n,rnlRipn ,,, f l 1 ��0�f oU'Id I iit r fY�ihwi � p l/�Y/f%IJ Nr�1�` �nr , ryri i ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Pizza Factory Inspection Number Date Time In/Out Inspector 535 Chickering Road F9968 4/10/21 9:29 AM M.Baldwin North Andover, MA 01845 10:00 AM • ' • • • • • Repeat Violations Highlighted in Yellow 98 - - Serve safe and allergen certificates are current - ii � / �P�gg',% en1N ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 98 - - House salad dressing sign posted- � ip� VIII 0 uVUVV�0uu9umm� ooa m�� J w O iAX k,)'4 'Jf" ad M JR i Aq< p IaU dI�;,�`10,�fy�p;N,k Ir� ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Utensils, Equipment and Vending Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 4 Pizza Factory Inspection Number Date Time In/Out Inspector 535 Chickering Road F9968 4/10/21 9:29 AM M.Baldwin North Andover, MA 01845 10:00 AM • ' • • • • • Repeat Violations Highlighted in Yellow All contact surfaces cleanable, properly designed, constructed & used 47 -21.12 Food Temperature Measuring Devices - Establishment - Pr Cooking staff must have a stem thermometer to check that cooked meat is cooked to proper temperature. For example chicken must be cooked to 165 'F. Code:Food temperature measuring devices may not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems that are encased in a shatterproof coating such as candy thermometers may be used. ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Physical Facilities Physical Facilities installed, maintained & cleaned 55 6-501.12 Cleaning. Frequency/Restrictions - Back driveway- C Grease barrel overflowing. Have barrel emptied, and clean and degrease pavement around grease trap to prevent attracting pests. Code: The physical facilities shall be cleaned as often as necessary to keep them clean. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed such as after closing. i 1 ; ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... IN= In Compliance OU..i.. = Out of Compliance NA= Not Applicable NO= Not Observed Staff wearing face coverings? IN Tables six feet apart? IN Employees covid screened on each shift? IN Frequently touched surfaces regularly disinfected? IN Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 5 Pizza Factory Inspection Number Date Time In/Out Inspector 535 Chickering Road F9968 4/10/21 9:29 AM M.Baldwin North Andover, MA 01845 10:00 AM • ' • • • • • Repeat Violations Highlighted in Yellow Social distancing measures in place throughout establishment? IN Area Equipment Product Notes Temps Establishment Coke fridge Ambient 31 °F ............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Establishment Cake case Ambient 41 °F ............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Establishment Beverage Air unit Ambient 39°F ............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Establishment Beverage Air unit Chicken Holding 4 OF ............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Establishment Arctic ice unit Ambient 3°F ............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Establishment Advanced edge 2 Ambient 32 OF ........................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Establishment True refrigerator Ambient 32 OF ........................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Establishment Walk in Ambient 39 OF Establishment Back salad 3 door Ambient 38 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Refrigerator to right of grill is 49°F. Maintain unit at 41 OF. Re-inspection will be completed in two weeks. Please clean grease barrel, maintain refrigeration at 41°F and provide cook staff with stem thermometers. Town of North Andover- Health Department